Join! 12 weeks for $1

Milk Street Recipe

Chorizo and Potato Hash

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Chorizo and Potato Hash

Guisado de chorizo con papas, or Mexican chorizo and potato stew, inspired this simple, hearty one-skillet dish. Chorizo sausage is spicy, so if you’re sensitive to chili heat, you may want to remove the seeds from the jalapeño before slicing. Serve with warmed tortillas for making tacos, with sour cream or crumbled cotija cheese on the side, or top with runny-yolk fried eggs.

4

Servings

Tip

Don't use Spanish chorizo, which is dry-cured and firm, similar to salami. Mexican chorizo is a fresh sausage, often sold in links but sometimes in bulk. Either works in this recipe, but if you're using link chorizo, the casing will need to be removed.

30 minutes

Reviews
William W.
July 30, 2022
Makes a great dinner, with leftovers for breakfast.
This is wonderful comfort food. I followed the recipe fairly closely, except that I had a 16-ounce package of chorizo so I used the whole package and added an extra 5 ounces of potatoes, plus I used Mexican oregano since I had some from another recipe. Adding runny fried eggs on top is definitely recommended.
Paul G.

This was a winner at our house. The potato cubes were impossible not to "snitch" while everything else was cooking - next time I'll add an extra potato for nibbles. I didn't have any jalapeños so I put a couple finely-diced poblanos at the same time as the sausage, with a squeeze of lime at the end for brightness.

Melody L.

Made this with soyrizo - what a delicious recipe!

Mary Beth E.

Nice and simple! I increased the amount of potato (12 oz. for a half recipe). Also "poached" eggs directly in the skillet. After adding the potatoes back in I simply broke the eggs on top, added another 1/4 cup of water and put the lid on until they were cooked but still runny inside. Topped it with a bit of minced cilantro for color and flavor.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.